Easy Turkey Brine Recipe
This simple turkey brine and step-by-step guide will guarantee that your turkey is juicy , tender, and full of flavor.
Servings: 1 brine
Equipment
- XL Ziploc Storage Bags (typically less expensive than brining bags)
Ingredients
- 1 cup kosher salt NO exceptions
- ½ cup brown sugar light or dark
- 2 sprigs fresh rosemary
- 2 sprigs fresh thyme
- 2 bay leaves fresh or dry
- 4-5 cloves garlic peeled
- 1 tablespoon peppercorns
- 2 large yellow onions peeled and cut in half
- 5 stalks celery
- 1 large apple, any variety sliced
- 10-12 cups water plus an additional 1 gallon of water for the brining process
Instructions
Turkey Brine Recipe (Prepare 1-2 Days Before Cooking Turkey)
- Place the 1 cup kosher salt ½ cup brown sugar, 2 sprigs fresh rosemary, 2 sprigs fresh thyme, 2 bay leaves, 4-5 cloves garlic, 1 tablespoon peppercorns, 2 large yellow onions, 5 stalks celery, 1 large apple, any variety into a large stock pan. Cover with 10-12 cups water or chicken/turkey stock.
- Bring the mixture to a boil and then reduce the heat to low and simmer for 30 minutes, or until sugar and salt have dissolved in water into the brine.
- Remove the brine from the heat and let the brine cool for 30 minutes at room temperature and then cover and transfer it to the refrigerator to cool fully.
- At this point, you can strain off the solids from your brine. I typically leave them in the brine and then discard them with the brining bag in the morning after removing the turkey from the brine. The choice is completely yours.
How to Brine a Turkey (8-18 Hours Before Cooking Turkey)
- On the night before you plan to roast your turkey, remove the turkey from the packaging, and discard the packaging, pop-up thermometer, gizzards, and neck from the cavity of the turkey.
- Place the turkey into the brining bag or large stock pan and pour the brining liquid over the turkey into the bag.
- Add additional cold water to cover the turkey completely in liquid. This is about 1 gallon of cold water.
- Seal the brining bag, and place it into a container (such as a large pan or bucket) to prevent cross-contamination if your turkey brine bag were to leak. Refrigerate the turkey in the brine for at least 8 hours or up to 18 hours.
- Before roasting the turkey, remove the turkey from the brine and rinse off the excess salt on the turkey. Place the turkey on a large roasting pan and blot the turkey dry with paper towels.
- Cook the turkey as desired. I like to follow my instructions for Roast Turkey.
- Strain off the brining liquid and discard solids and bringing bag away in the trash and thoroughly clean and sanitize sink and surfaces turkey touched.
Notes
Turkey Size: This brine recipe is enough for a 10-14 pound turkey. Double for a larger turkey or cut in half for a turkey breast.
Turkey: It is best to brine a fresh turkey that has not been injected with a sodium solution. That said, you CAN brine a frozen turkey, just be sure it is FULLY defrosted first!
Stock-Pan: If you have a smaller pot, use 4 cups of water to pan along with salt, sugar, herbs, etc. Once fully chilled, add an additional 1.5 gallons of water to the brining bag instead of just one gallon.
Money-Saving Tip: In the weeks leading up to the time when I plan to brine a turkey, I store vegetable and fruit scraps, along with wilted herbs in a large freezer-safe bag in the freezer. Onion peels, ends of celery, apple cores/peels, orange peels, wilted herbs, stems of rosemary, and thyme are all perfect to use for flavoring your turkey brine. Use 4 cups of vegetable scraps in place of the fresh vegetables, herbs, and apples in the brine.
Sanitize: Be sure to work with the raw turkey cautiously and sanitize your workstation after working with the turkey to prevent food poisoning and cross-contamination.
Feel free to use additional or fewer vegetables/fruits/herbs when making the brine. Salt and sugar are key in this turkey brine recipe.
Nutrition is based on the ENTIRE brine recipe.
Nutrition
Calories: 419kcal | Carbohydrates: 108g | Sodium: 113329mg | Potassium: 146mg | Sugar: 106g | Vitamin C: 1.6mg | Calcium: 236mg | Iron: 1.7mg
